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Margaret Petherbridge Farrar (March 23, 1897 – June 11, 1984) was an American journalist and the first crossword puzzle editor for The New York Times (1942–1968). Creator of many of the rules of modern crossword design, she compiled and edited a long-running series of crossword puzzle books – including the first book of any kind that Simon & Schuster published (1924). [1]
The New York Times crossword is a daily American-style crossword puzzle published in The New York Times, syndicated to more than 300 other newspapers and journals, and released online on the newspaper's website and mobile apps as part of The New York Times Games. [1][2][3][4][5] The puzzle is created by various freelance constructors and has ...
New York Times puzzle editor (since 1993), NPR 's Weekend Edition Sunday puzzlemaster (since 1987) William F. Shortz (born August 26, 1952) is an American puzzle creator and editor who is the crossword editor for The New York Times. He graduated from Indiana University with a degree in the invented field of enigmatology.
Off the Grid: Sally breaks down USA TODAY's daily crossword puzzle, Cooking Fundamentals. Sally Hoelscher, USA TODAY. August 23, 2024 at 1:00 AM. There are spoilers ahead. You might want to solve ...
978-1-84668-285-8. Catching Fire: How Cooking Made Us Human is a 2009 book by British primatologist Richard Wrangham, published by Profile Books in England, and Basic Books in the US. It argues the hypothesis that cooking food was an essential element in the physiological evolution of human beings. It was shortlisted for the 2010 Samuel Johnson ...
Bernice Gordon (January 11, 1914 – January 29, 2015 [1]) was an American constructor of crosswords. [2] She created puzzles for many publications after beginning her career in the early 1950s, and holds the record as the oldest contributor to The New York Times crossword puzzle. [3] [4] A 1965 Times puzzle she wrote is credited as the first ...
The publishing of the book was met with positive reviews from many established publications, including Saveur, The Atlantic, and Food52. [4] [5] [6] It was named "Food Book of the Year" by The Times of London [7] and was a New York Times best seller. [8] Even after its publication in 2017, the book remained on best-seller list for years.
A concept described by anthropologist Claude Lévi-Strauss involving three types of cooking: boiling, roasting, and smoking, usually done to meat. curdling. The breaking of an emulsion or colloid into large parts of different composition through the physico-chemical processes of flocculation, creaming, and coalescence.